This is the best pecan pie recipe! Maple bourbon pecan pie has a sweet and gooey center, flaky pie crust, layer of toasted pecans and uses absolutely no corn syrup! If you’re a pecan pie lover, you are sure to love this homemade pecan pie!

If you’re looking for other pecan recipes for the holiday season, try my mini pecan pies, pecan pie cheesecake, maple pecan sticky buns or gooey butter pecan cake!

This post is sponsored by Bob’s Red Mill. Thank you for supporting the brands that make In Bloom Bakery possible!

Why You’ll Love this Maple Bourbon Pecan Pie

It has a super gooey, sweet filing. A layer of toasted pecans float on top of the best sweet and gooey maple bourbon filling. This pie is very sweet, but all good pecan pie should be!

It uses NO corn syrup! I just can’t with corn syrup, especially when there are so many other better sweetener options out there! We’re using maple syrup in lieu of it and it makes for an even better traditional pecan pie!

It’s got a perfect, flaky crust. I swapped water for bourbon in my classic pie crust recipe and oh my goodness, total game changer! Not only does it add flavor to the crust, it also helps it to be super flaky.

Ingredients for Maple Bourbon Pecan Pie

  • Flour– all purpose flour is used to make the perfect, flaky pie crust, and just one tablespoon of flour is used to thicken the filling. We’re using Bob’s Red Mill!
  • Butter– used in the crust and filling, make sure it’s unsalted
  • Granulated White Sugar– just a few tablespoons add a little sweetness to the pie crust
  • Bourbon– this is an optional ingredient but adds so much flavor to the pie, and helps the crust to be extra flaky
  • Pure Maple Syrup– this replaces the corn syrup and makes for a much more delicious pecan pie! Make sure it’s real, Grade A maple syrup, not pancake syrup
  • Light Brown Sugar– works with the maple syrup to make a super gooey filling
  • Pecan Halves– you can also use chopped pecans if you wish
  • Vanilla– as always I recommend using vanilla bean paste for the best flavor but vanilla extract works as well
  • Salt– just a little helps bring out all the flavors in the pie
  • Eggs– used to thicken the filling, make sure they’re room temperature

Step by Step Instructions

Please see the pecan pie recipe card below for complete measurements and baking times. 

STEP ONE: Make the pie dough and chill it. Combine flour, sugar and salt in a food processor. Then add in cold butter and cold bourbon. Divide the dough in two, form into disks and wrap tightly with plastic wrap. Chill in the fridge for at least two hours.

STEP TWO: Roll out the crust and transfer it to a 9-inch pie pan. With a rolling pin, roll out the first disk of dough into a 10 inch circle. Carefully transfer it to a metal pie dish and press the crust into the bottom of the pan. Roll the outside edges of the dough towards the edges of the pie pan and tuck it behind the rest of the dough so you have a double layer, and slightly press together. Press the edges of the dough together so they form a scalloped shape. Using a fork, press a few holes on the bottom of the crust. Chill the crust while working on the filling. 

STEP THREE: Make the maple pecan pie filling. Preheat the oven to 350 degrees F and place a baking sheet in the oven while it preheats. Combine the maple syrup and flour in a large bowl. Then mix in the melted butter, brown sugar, vanilla, bourbon and salt. Gently stir in the whisked eggs. Add in half the pecans and combine.

STEP FOUR: Assemble the pie, bake it and let it cool. Pour the pecan pie filling into the prepared pie crust. Arrange the rest of the pecans on top of the pie. (This is optional. You can also just add all the pecans to the bowl and then pour into the pie crust.) Brush the pie crust edges with egg wash. Bake the pie on the preheated baking sheet and then let it cool completely on a wire rack.

STEP FIVE: Cut out the leaves and bake them. (Optional) While the pie cools, make the cute leaf cutouts. Roll out the other dough in a 10 inch circle, cut out leaves with a mini leaf cookie cutter and transfer them to a baking sheet lined with parchment paper. Chill, brush with egg wash, then bake until golden brown.

STEP SIX: Serve the pie. Once the pie is cooled, arrange the leaf cutouts on top and serve!

Please see recipe below for complete measurements and baking times.

FAQs

Do I have to use bourbon? No, it’s optional. If you don’t want to use bourbon you can replace it with water in the pie crust and leave it out of the pie filling.

How do I store the pie? Store the pie covered at room temperature for up to three days. 

Can I freeze this pie? Absolutely! Leftovers can be frozen for up to two weeks.

Can the crust be made ahead of time? Yes. You can make the crust up to three days before making the pie.

What if I don’t want to make the decorative leaf cutouts? The pie crust recipe is for two pie crusts, one of which we will be using to cut the leaves out of. However, if you don’t care about the leaves you can halve the pie crust recipe, or you can save the other pie crust for another pie. The pie crust dough will stay good in the fridge for up to three days, or you can freeze it for up to two weeks.

Can I use store-bought pie crust? Yes, you can! 

Pro Tips

Measure your flour properly. This is always my  #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead scoop spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 120-125 grams.

Make sure all your ingredients for the pie filling are room temperature. Room temperature ingredients will ensure a perfect filling. Let the melted butter cool to just barely warm before using it in the filling. 

Make sure your butter and bourbon are cold for the pie crust. This will help to make the best pie crust. If your butter is too warm, the crust can be really difficult to work with.

Do not over bake the pie. Over baking this pie will completely ruin the filling. The center will end up being the consistency of scrambled eggs instead of thick and gooey. You’ll know the pie is done baking when the outside edges of the pie are set, but the center is still jiggly. Usually 40 minutes at 350 degrees is the perfect amount of time! 39-43 minutes.

If you make this easy pecan pie, please leave a star review! It’s so helpful for me! Also, tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas! 

4.81 from 52 ratings

Maple Bourbon Pecan Pie (No Corn Syrup!)

Yield: 8 slices
Prep: 30 minutes
Cook: 41 minutes
Dough Chill Time: 2 hours 20 minutes
Total: 3 hours 30 minutes
This is the best pecan pie recipe! Maple bourbon pecan pie has a sweet and gooey center, flaky pie crust, layer of toasted pecans and uses absolutely no corn syrup! If you're a pecan pie lover, you are sure to love this homemade pecan pie!
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Ingredients

For the Flaky Bourbon Pie Crust

  • 2 1/2 cups (313 g) all purpose flour , Bob's Red Mill
  • 2 tbsp (25 g) granulated white sugar
  • 1/2 tsp salt
  • 1 cup (224 g) unsalted butter, cold and cut into cubes
  • 2-4 tbsp (30-60 ml) bourbon, cold
  • 1 egg, whisked, for the egg wash

For the Pecan Filling

  • 3/4 cup (180 ml) pure maple syrup, Grade A
  • 1 tbsp (8 g) all purpose flour, Bob's Red Mill
  • 1 cup (220 g) light brown sugar, packed
  • 1/4 cup (56 g) unsalted butter, melted and slightly cooled
  • 2 tbsp (30 ml) bourbon, at room temperature
  • 1 tsp vanilla bean paste or extract
  • 1/2 tsp salt
  • 3 eggs, at room temperature and whisked
  • 2 cups (220 g) whole pecans

Instructions
 

For the Flaky Bourbon Pie Crust

  • If you do not want to make the decorative leaf cutouts, only make half the pie crust recipe, or save the other pie crust for another pie!
  • Add flour, sugar and salt to a food processor and pulse to combine.
    2 1/2 cups (313 g) all purpose flour, 2 tbsp (25 g) granulated white sugar, 1/2 tsp salt
  • While the food processor is running, add in the cold butter a few pieces at a time until all is combined.
    1 cup (224 g) unsalted butter, cold and cut into cubes
  • While the food processor is running, add in the cold bourbon. Start with two tablespoons and increase from there just until you see the dough pull away from the sides and come together.
    2-4 tbsp (30-60 ml) bourbon, cold
  • Divide the dough in two, form into disks and wrap tightly with plastic wrap.
  • Chill the dough in the fridge for at least two hours and up to three days.
  • Once the dough has chilled, remove one disk form the fridge and allow it to sit out of the fridge for 15-20 minutes until it is soft but still cold.
  • Roll the dough out on a floured surface until you have a 10 inch circle.
  • Carefully transfer the dough to a 9-inch metal pie pan.
  • Press the dough into the bottom of the pie pan. Roll the outside edges of the dough towards the edges of the pie pan and tuck it behind the rest of the dough so you have a double layer, and slightly press together. Press the edges of the dough together so they form a scalloped shape.
  • Poke a few holes with a fork on the bottom of the pie crust and then place the prepared pie crust in the fridge for at least 20 minutes while working on the filling.

For the Pecan Filling

  • Preheat oven to 350 degrees F. Place a cookie sheet in the oven while it is preheating.
  • Add the maple syrup and flour to a large bowl and whisk to combine.
    3/4 cup (180 ml) pure maple syrup, Grade A, 1 tbsp (8 g) all purpose flour
  • Add in the brown sugar, melted and slightly cooled butter, bourbon, vanilla and salt and combine.
    1 cup (220 g) light brown sugar, packed, 1/4 cup (56 g) unsalted butter, melted and slightly cooled, 2 tbsp (30 ml) bourbon, at room temperature, 1 tsp vanilla bean paste or extract, 1/2 tsp salt
  • Add in the eggs and gently mix just until combined.
    3 eggs, at room temperature and whisked
  • Add in half of the pecans and stir to combine.
    2 cups (220 g) whole pecans
  • Pour the filling into the prepared pie crust
  • Arrange the rest of the pecans on top of the pie. (This is optional. You can also just add all the pecans to the filling mixture and then pour into the prepared crust.)
  • Brush the edges of the pie crust with egg wash.
    1 egg, whisked
  • Place the pie on the preheated cookie sheet in the oven. Bake the pie for 39-43 minutes, just until the edges are set and the center is slightly jiggly.
    (41 minutes and 30 seconds usually is perfect!)
  • Once the pie is done baking, transfer it to a cooling rack. Allow it to cool completely, at least 5 hours.

For the Decorative Leaf Cutouts (Optional)

  • While the pie is cooling, remove the second dough disk from the fridge and allow it to sit out for 15-20 minutes. Again it should be soft but still cold.
  • Roll the dough out on a floured surface until you have a 10 inch circle.
  • Cut decorative leaves out of the dough with cookie cutters.
  • Transfer the dough leaves to a parchment paper lined baking sheet.
  • Let the leaves chill for at least 20 minutes.
  • While the leaves chill preheat the oven to 350 degrees.
  • Once the leaves are chilled, brush each with egg wash.
  • Bake the leaves for 15-20 minutes until golden brown.
  • Let them cool completely.

Serve the Pie!

  • Once the pie is completely cooled, arrange the leaves on top and serve!
  • Cover left overs and store at room temperature for up to three days, or freeze for up to two weeks.
Course: Dessert
Cuisine: American
Keyword: pecan, pecan pie, Pie, Thanksgiving, Thanksgiving dessert, Thanksgiving pie
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